Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes
Kek Lapis Sarawak (KLS) is one of the traditional cakes of the Malay community in Sarawak that is popular among visitors especially the tourists. KLS has now been recognized as one of the Sarawak cultural icons. High demands for KLS especially during the festive seasons have opened the doors to the...
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| Format: | Thesis |
| Language: | English |
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Universiti Malaysia Sarawak (UNIMAS)
2021
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| Online Access: | http://ir.unimas.my/id/eprint/35927/4/Mohamad%20Syamim%20Bin%20Hamsawi.pdf http://ir.unimas.my/id/eprint/35927/ |
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| Summary: | Kek Lapis Sarawak (KLS) is one of the traditional cakes of the Malay community in Sarawak that is popular among visitors especially the tourists. KLS has now been recognized as one of the Sarawak cultural icons. High demands for KLS especially during the festive seasons have opened the doors to the development of Kek Lapis Sarawak baking industry. However, conventional ways in producing KLS are tedious and time consuming where the working atmosphere is not contented to the workers thus limits the production. The study of analysis on baking and cooling process for development of baking and cooling process of KLS’s machine was conducted. The primary objective of the research is to determine the parameters involved in baking and cooling studies of KLS. Secondly, to validate the proposed parameters via experimental and simulation. Lastly, it is to apply the confirmed design parameters in the development of KLS’s Machine PLC programming. The first parameter is to determine the ideal temperature for baking is 190 °C and the average time taken to bake is approximately 508 s. For cooling part where the cooling part is exhaust type of cooling process, it is advisable the time taken for average cooling is 194 s. To enhance the performance of the development of baking and cooling process KLS’s machine is to implement forced convection cooling process where it reduces time taken and at the same time maintain the texture of the cake’s quality still maintained. PLC ladder diagram showed a positive sign and the parameters deployed in the PLC’s programming where this processes from depositing to baking, cooling and pressing can be integrated. The PLC ladder diagram running smoothly through simulation. The validation for baking and cooling through FEM simulation by experimental study is achieved where the result is aligned each other. |
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